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Asian-Inspired Rice Paper Rolls with Dipping Sauce

Asian-Inspired Rice Paper Rolls with Dipping Sauce

Lunch
Prep Time
30min
Cook Time
15min
Servings
4
Calories
385
Chef's Note

For the crispiest vegetables, prepare them just before rolling. If you need to make these ahead of time, wrap each completed roll individually in damp paper towels and store in an airtight container in the refrigerator for up to 24 hours. The rice paper may become slightly tacky, but the flavors will meld beautifully.

Tags
asian
tofu
gluten-free
rice
vegetables
lunch
fresh
healthy
vegetarian
herbs
Ingredients

  • 1 cup brown rice

  • 16 sheets rice paper wrappers (22 cm)

  • 8 oz firm tofu

  • 2 tablespoons tamari sauce (gluten-free soy sauce)

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 2 cloves garlic

  • 1 tablespoon fresh ginger

  • 1 medium cucumber

  • 2 medium carrot

  • 1 medium red bell pepper

  • 1 ripe avocado

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh cilantro leaves

  • 1/2 cup fresh basil leaves

  • 1 whole lime

  • 1/4 cup tamari sauce (for dipping)

  • 2 tablespoons rice vinegar (for dipping)

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon garlic chili sauce (gluten-free)

  • 1 tablespoon sesame seeds

Instructions
  • 1

    Rinse 1 cup of brown rice thoroughly and cook according to package instructions (typically 2 cups water to 1 cup rice, simmered for about 35-40 minutes). Once cooked, fluff with a fork and let cool completely.

  • 2

    While rice is cooking, press 8 oz of tofu between paper towels to remove excess moisture for about 15 minutes.

  • 3

    Cut the pressed tofu into thin strips about 1/4 inch thick and 2 inches long.

  • 4

    In a shallow dish, mix 2 tablespoons tamari sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 tablespoon grated ginger.

  • 5

    Marinate the tofu strips in this mixture for at least 10 minutes, turning occasionally.

  • 6

    Heat a non-stick pan over medium heat and cook the marinated tofu strips for 2-3 minutes on each side until golden brown. Set aside to cool.

  • 7

    Julienne 1 cucumber, 2 carrots, and 1 red bell pepper into thin matchstick pieces about 3 inches long.

  • 8

    Slice 1 avocado into thin strips.

  • 9

    Wash and dry 1/2 cup each of mint, cilantro, and basil leaves.

  • 10

    Cut 1 lime into wedges for serving.

  • 11

    Prepare the dipping sauce by whisking together 1/4 cup tamari sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, and 1 tablespoon garlic chili sauce in a small bowl. Sprinkle with 1 tablespoon sesame seeds.

  • 12

    Fill a large, shallow dish with warm water. Dip one rice paper wrapper in the warm water for about 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften as you work).

  • 13

    Lay the softened wrapper flat on a clean, damp kitchen towel or cutting board.

  • 14

    Place a small amount of cooled brown rice (about 2 tablespoons) in the lower third of the wrapper, leaving about 1 inch from the edges.

  • 15

    Layer on a few pieces of tofu, cucumber, carrot, bell pepper, avocado, and a few leaves each of mint, cilantro, and basil.

  • 16

    Fold the bottom edge of the wrapper over the filling, then fold in the sides, and continue rolling tightly to seal, similar to rolling a burrito.

  • 17

    Repeat the process with the remaining wrappers and filling ingredients to make 16 rolls total (4 per serving).

  • 18

    Slice each roll in half diagonally if desired and arrange on a serving platter with the dipping sauce and lime wedges on the side.

Nutrition Information (per serving)
385
Calories
15g
Protein
58g
Carbs
12g
Fat
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